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March 9, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


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Today's Recipes


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Dianne in Wisconsin asked if she could use any kind of broth and yellow cheese in the Cauliflower soup. I know my answer is late (I am behind on reading the Newsletters). Yes, you can use any broth, but I would suggest either chicken or veggie broth as I'm not sure how beef or pork broth would taste. Any cheese you have on hand should work.
Nancyb


I ran across this recipe in my files. It is one of my favorites from this site. Not sure who submitted it first on this site. This is a keeper recipe.
Betty

This spaghetti sauce is remarkably good - and it is sweet. It is also different from any you've ever made, as the secret ingredient is bread and butter pickles. Don't knock it until you've tried it; everyone who eats it loves it as much as my family.

The Best Spaghetti Sauce You'll Ever Eat Recipe

Ingredients
1-1/2 lbs. ground beef
1 T. olive oil
1-1/2 c. chopped onion
1 clove garlic, minced
1 T. flour
1 c. bread and butter pickles, chopped fine (measure after chopping)
2 (14.5 oz) cans diced tomatoes
6 oz. tomato paste
1 t. salt
2 t. oregano
2 t. basil
1/4 t. pepper
1/4 c. red wine (optional)

Directions
Brown ground beef and onion in oil. Add chopped garlic and fry a minute longer. Add remaining ingredients and simmer, covered, about 1 hour, stirring occasionally. Uncover and cook 15 minutes more to thicken. Serve over hot spaghetti.

You'll be sorry if you leave the pickles out of this. They are the secret that makes this the best spaghetti sauce you'll ever eat!
DJC
Click Here to Print this Recipe


If you grew up with your mom or grandmother baking syrup or molasses cake, and have searched for a cake similar, perhaps this is it!

This cake freezes nicely. Leftovers can be frozen and served as a welcomed treat another time. Just make additional lemon sauce .

Enjoy for a dessert back in time!

Molasses Cake Recipe

Ingredients
1-1/4 cups flour
3/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup oleo
1/4 cup sugar
1 large egg
1/2 cup molasses
1/2 cup buttermilk

Directions
Beat oleo, sugar, egg. Blend in molasses. Add dry ingredients and buttermilk. Bake in Pam sprayed 8x 4 inch pan @ 350 for 40-45 minutes.

Serve warm with Lemon Sauce.

Lemon Sauce
2 1/2 tablespoons sugar
2 teaspoons cornstarch
Pinch of salt
1/3 cup cool water
Stir until dissolved, Bring to boil. Simmer 3 minutes. Remove from heat.

Add:
Add 1 tablespoon lemon juice and 2 teaspoons oleo. Stir until well blended.

Serve sauce over each serving of Molasses Cake.
Marvis in Texas
Click Here to Print this Recipe


Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 


 


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   


Betty Crocker Free Samples Just for You 


This pie is so VERY easy and so VERY good!

Pineapple Lemon Pie Recipe

Ingredients
1 pkg. (4 serving size) regular lemon pudding & pie filling (not instant)
1 can (20 oz.) crushed pineapple , undrained
1/2 cup cup water
2 tbsp. butter
1 prepared graham cracker crust
Whipped cream, for garnish

Directions
In saucepan combine lemon pie filling mix, crushed pineapple with juice, water and butter; bring to boil, stirring. Remove from heat. Cool about 20 minutes and pour into pie crust.
Chill thoroughly. Garnish with whipped cream.
Judy (in Alaska)
Click Here to Print this Recipe


Hi Nancy, Re: 3/7 N/L Linda regarding removing candle wax from holders, I have set the holders in a pot of hot water, (remove pan from flame or turn off) first. Also the wax could probably be softened in Microwave on defrost setting, then wipe inside of holder with paper towel, to remove melted wax and wash holder in hot soapy water.
Margaret, Tulsa

Glad to see Mr. Myron Drinkwater back in the N/L I always enjoy reading his and bill/alb recipes, (nice to have a man's view when cooking for a husband.
Margaret, Tulsa


This terrific chicken and stuffing dish can be put together in a matter of minutes with a cooked rotisserie chicken from the deli and a box of Stove Top stuffing from the store.

Add milk and a can of soup and bingo! you have a main dish you can be proud to serve to anyone.

Rotisserie Chicken and Stuffing Bake Recipe

Ingredients
1 cooked rotisserie chicken
1 box chicken flavored Stove Top stuffing
1 can cream of chicken soup
1 soup can of milk

Directions
Prepare stuffing as directed on the box. Spread cooked stuffing evenly over bottom of greased 13 x 9 inch baking dish. Tear the chicken into pieces and distribute evenly over top of the stuffing. In a small bowl, mix together the soup and milk until smooth. Pour evenly over the top of the chicken. Bake uncovered at 350 for 25 minutes. Cool 5 minutes before cutting into squares to serve.
Judy (in Alaska)
Click Here to Print this Recipe


If you like carrots, you will love these. I've been preparing them
for many years, and have been asked for the recipe many times.

Marinated Carrots Recipe

Ingredients
2 lbs. fresh carrots, sliced lengthwise and cut in half
1 medium onion, sliced thin
1 can tomato soup
1/2 cup oil (I use Canola)
3/4 cup white vinegar
1 cup sugar
1 tsp. prepared mustard
1 tbsp. Worcestershire sauce
3 tbsp. finely diced green pepper
Salt & pepper, to taste

Directions
Cook carrots in salted water until just barely tender. drain and cool. In a 1-1/2 quart casserole dish, layer alternately the cooked carrots with green pepper and onion, sprinkling with salt & pepper. Combine remaining ingredients and mix well. Pour over carrots, etc. Cover and chill for at least 24 hours in refrigerate. They will keep good 10 days in the refrigerator.
Judy (in Alaska)
Click Here to Print this Recipe


The flavor of the meat is so very good. I also sautéed some fresh sliced mushrooms and added with the flour and water for the last half hour of cooking time. Alcohol evaporates as it cooks, but gives meat such a good flavor.

All Day Crock Pot Delight Recipe

Ingredients
2 to 3 lbs. boneless chuck, cut into 1" cubes
1/2 cup flour
1/4 cup butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 cups beer
1/4 cup flour

Directions
Coat beef cubes with the 1/2 cup flour and brown in melted butter. Drain of excess fat.

In Crock Pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low about 7 hours until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour with in small amount of cold water and stir into meat mixture. Cook on high for 30 to 40 minutes to thicken. Serve over steamed rice, or cooked noodles.
Judy (in Alaska)
Click Here to Print this Recipe


 


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 





Print FREE Grocery Coupons  








My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
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If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 



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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net



US Food and Drug Administration latest recalls.
http://www.fda.gov/Safety/Recalls/default.htm



To the person who was looking for something to help them with the
dry mouth. Since the purpose is generating saliva, I am wondering if there isn't something you could keep in your mouth like a small polished rock that would have the same effect. Obviously it would have to be non toxic, but you might check with your doctor or pharmacist to see if there is even something medically designed for this purpose.

Also if that doesn't work, try sugar free lifesavers. I believe they make them sugar free.

I like the wintergreen ones, and sometimes if I have an acid stomach when I am going to bed I tuck one in my cheek. When I wake up it is still there. I have never swallowed one accidentally or otherwise.
I wish you the best.
Marion in Atlanta


Steak Diane Recipe

Ingredients
4 sirloin steak strips cut 1/2 inch thick
1 teaspoon dry mustard
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
2 teaspoons chopped green onion tops

Directions
Pound steak. Sprinkle one side with salt, pepper. and half the dry mustard. Pound into steak. Repeat with other side. Set electric skillet at 420°. Melt butter or margarine in skillet. Cook steak two minutes on each side. Remove meat to platter. Add lemon juice, green onions, and Worcestershire sauce. Bring to a boil and pour over steaks.
Jackie
Click Here to Print this Recipe


For Mary wanting to know how much
Cool Whip to use as a substitute for 1/3 cup whipping cream (3/8 newsletter; whipping cream doubles in volume once it is whipped, so I would use 2/3 cups Cool Whip, assuming the instructions in your recipe call for whipping the cream. I hope this helps and makes sense. I assume you are making some type of dessert, as I am not confident that Cool Whip would be a good substitute in a main dish or a soup.
Robbie IN


You can add other spices to this dish, if you like or use less cheese, as well as different types of cheese.
Robbie IN

Cheesy Pinto Beans Recipe

Ingredients
1 lb dried pinto beans (rinsed and sorted)
1/2 - 1 lb ham, cut into pieces
1 onion, chopped
3 stalks of celery, finely chopped
1 15 ounce can diced tomatoes - Do not drain
1/2 tbsp. crushed red peppers or to taste
3 large garlic cloves, minced or shaved thin
salt and pepper, to taste
1/2 block of Velveeta cheese (or other easy melt cheese product)

Directions
Soak beans overnight. Sort out ugly beans and rinse. Put all ingredients in Crockpot or large pot with enough water to cover them 1 1/2 inches. Watch the water periodically. This recipe is not for soupy beans so be sure to not put in too much water.

If you use the crock pot, cook 6-8 hours or until tender.

If you cook on the stove, cook 2-3 hours or until tender.

While still hot, cube and mix in the Velveeta cheese. Stir well before serving.
Robbie IN
Click Here to Print this Recipe


Thanks very much to southern Lou and Sharon for sharing their recipes for
Chinese sauces. I had wanted to send this to the newsletter yesterday, but we lost power for most of the day. It was a pretty day, so am not sure what took our electricity out. We have a generator, but we try to conserve our use of power when we are running it.
Robbie IN


For: Lynn
Anyone here remember seeing this? I know I can count on you! Thanks ahead of time.
Lynn Fl/WI

Lynn, go to:
uses for Gel Packs - AOL Search Results

Scroll down to Web Results, and you will find several sites giving uses for the packs. Hope this answers your needs,
bill, Alb.


I recently was served
Green Rice which I had never had before. Didn't look very good but was surprisingly tasty. Does anyone have a TNT recipe?
Thanks in advance.
Anita in Camarillo


For Lucy. I put 2 to 4 glugs of
white vinegar in the washer each load in the "Rinse" compartment. That seems to keep all our stuff sweet-smelling no matter how humid it gets.
Marilyn in FL


I have been receiving this mailing for many years and have used lots of the recipes with great success and would like to say a big thank you to you, Nancy, for all the hard work you do to send this out to us.

I read with interest Bill's plight with the
dry mouth condition and immediately an old friend came to mind. She had this same problem years ago and she said she used a button to suck on. I guess you could use it in the day time and the candy disks at night. (I don't suppose you could beat the button for hardness or low carb requirements.)

It will be interesting to see what some of the other Landers suggest as possible solutions for Bill.
A Faithful Reader, Melba in the Fl Panhandle


In the 3-5 newsletter, Joann asked about flat dumplings. This is a recipe I got from my in-laws and the family loves it. I make the chicken one day and the dumplings several days later. The dumplings can be stored for several days before cooking.
Serves 6.
Joyce from Mehlville

Chicken and Dumplings Recipe

Ingredients
1 stewing chicken (about 5 pounds)
1 tsp salt
12 cups water
2 celery ribs
1 small onion (whole)
4 chicken bouillon cubes

Directions
Put chicken in large soup pot and add remaining ingredients. Cook chicken until tender (about 1-1/2 to 2 hours). Remove chicken from broth. Let chicken and broth cool separately. Strain broth and set aside. When chicken is cool enough to handle, tear meat into bite-size pieces. Set aside. Discard skin. Store chicken and broth separately.

Dumplings (I usually double this recipe for my family. )

1-1/2 cups flour
3 tbs shortening
1 egg well beaten
5 tbs water
1/2 tsp salt

Mix flour, salt and shortening until pea size. Add water and egg, making a soft dough. Divide into two parts and roll out into thin sheets. Let dry for at least 15 minutes, then cut into small pieces. Drop into boiling broth. Reduce heat and cook for about 10 minutes. Add chicken and continue cooking until dumplings are tender (about 10-20 minutes).
Joyce from Mehlville
Click Here to Print this Recipe


For Barb in San Diego or Texas? Yes I saw the recipe for the English Pea Salad recipe you posted and am remiss for not thanking you and commenting on it. It very closely resembles the recipe that my mother used to make in my youth (as I recall). Her recipe however also included cheddar cheese that was cut in a dice about the size of the canned peas. Again, I thank you and can assure all Nancylanders that if you missed copying that recipe you need to go back and find it and make it a part of your recipe file as it will make a wonderful side dish when the temperatures across the U. S. warm up and we want to spend less time in the kitchen.
"Drink" - Lake Forest, CA


Lisa's Crock Pot Sausage and Beans Recipe

1 lb. mild sausage
1 can green lima beans drained
1 can kidney beans drained
1 can pork and beans drained
1/2 c. brown sugar
1 c. catsup
1 chopped onion
1 large green pepper chopped

Brown sausage and drain. Mix all ingredients together and cook 4-5 hours in crock-pot, not on high.
Lisa in TX
Click Here to Print this Recipe


Crock Pot Sausage Potato and Green Beans Pot Recipe

1 (14 ounce) can whole white potatoes
1 (14 ounce) can green beans
3/4 lb. kielbasa sausage

Drain potatoes; rinse under cold water. Drain. Place in crock-pot. Add beans and liquid. Cut kielbasa in chunks to press down into mixture. Leave on low all day. Serves 2.
Click Here to Print this Recipe


I am looking for a
recipe for poppy seed dressing. really like this dressing but in the store it is very expense. would like a simple recipe for it.
Debbie


I am looking for what my mother called "
Depression Soup". I thought I would surprise her by making it for her.
Liz